Spaghettini with Middle-Eastern Meatballs

Spaghettini with Middle-Eastern Meatballs Ingredients

MEATBALLS	2 Garlic cloves; minced
1 1/2 lb Ground turkey	1/4 c Dry red wine; sub: chicken
1/2 Onion; finely chopped	28 oz Peeled whole tomatoes in
3/4 c Fresh bread crumbs	2 ts Honey
1/3 c Dried currants; or seedless	1 ts Hot pepper flakes
2 Garlic cloves; minced	1/4 ts Ground cinnamon
1/4 ts Fennel seeds	2 ts Fresh rosemary leaves;
1/8 ts Cumin seeds	2 ts Fresh oregano; minced (1/4
2 tb Flat-leaf parsley; minced	2 ts Fresh flat-leaf parsley;
SWEET AND SPICY SAUCE	Salt and freshly ground
2 tb Butter	1 lb Dried or fresh spaghettini
2 tb Olive oil	6 oz Feta cheese; crumbled
1/2 Onion; finely chopped	Fresh mint leaves; thinly
1 sm Red bell pepper; cored,

Instructions for Spaghettini with Middle-Eastern Meatballs

When youve had "enough" of Italian-style spaghetti and meatballs, heres another twist on the same theme. Spaghettini with Middle-Eastern Meatballs >From Pasta by Jane Stacey "These Middle-Eastern spiced meatballs in a cinnamon scented sauce are surprisingly simple to make. Add a spinach salad strewn with pomegranate seeds and orange segments, some crusty sourdough bread, a glass of red [grape juice]; and dinner is complete." ? Jane Stacey Prepare the meatballs: In a large bowl, combine all the ingredients and mix well with your hands. Pull off small pieces of the mixture and roll into 1-1/2 to 2" balls; you should have about 2-1/2 dozen. In a large nonstick skillet, heat the oil over medium heat. Working in batches, add the meatballs and cook, turning frequently, for about 10 minutes, or until browned on all sides, adding more oil if necessary. Transfer to a platter. Prepare the tomato sauce: In the same skillet melt the butter with the oil over medium heat. Add the chopped onion, bell pepper and garlic and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables are softened. Stir in the red wine or broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and add the tomatoes with their juice, the honey, hot pepper flakes, ground cinnamon, rosemary, oregano, and parsley. Cook, partially covered, stirring occasionally to break up the tomatoes, for about 20 minutes to blend the flavors. Season with the salt and pepper. Add the meatballs to the sauce and rewarm them, about 10 minutes. Meanwhile, cook the pasta following the basic method until al dente. Drain well. Divide the pasta among heated serving bowls and top with the meatballs and sauce. Top the meatballs with the cheese and sprinkle with mint leaves if desired. Serve immediately. Variation: Freshly ground beef, veal and pork can all be substituted for the turkey in these meatballs, either on their own or in combination. Yield: 6 servings Recipe by: Pasta by Jane Stacey Posted to MM-Recipes Digest V4 #327 by SuenDoug on Dec 17, 1997

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bread crumbs	Butter	Cinnamon	Cumin
Fennel	Feta	Garlic	Ground Turkey
Honey	Mint	Olive Oil	Onion
Oregano	Parsley	Red Bell Pepper	Red Wine
Rosemary	Salt	Tomato

Middle east Pasta Meatballs Chicken Bell pepper Bread Crumb Butter Olive oil Garlic Onion Cheese Oregano Parsley Spaghetti Tomato Wine Red wine Ground Turkey

for flavor and categorization

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